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Step 1: Prepare Graham Cracker Crumbs

In a food processor, grind the graham crackers by pulsing until the crumbs resemble course sand.

(Image: Charity Curley Mathews, founder of Foodlets.com)

Tip

No food processor? Put the graham crackers into a zip-top bag, seal it, and use a rolling pin to crush them inside the bag. Pour the crumbs into a large mixing bowl and use a sturdy wooden spoon to combine the remaining ingredients.

Step 2: Add Remaining Ingredients

Pour the chocolate chips in last, taking care not to chop them with the mixer's blade. If necessary, use a spoon to incorporate. Note: The mixture will be very thick.

(Image: Charity Curley Mathews, founder of Foodlets.com)

Step 3: Create Balls

Pour the remaining 3 cups of coconut onto a small baking sheet with a non-stick liner and drop 1-inch balls of batter, one at a time. Roll into a ball, coating with coconut as you go.

(Image: Charity Curley Mathews, founder of Foodlets.com)

Tip

The batter will be firmer and hold its shape better if you allow it cool in the refrigerator for 1 hour before moving onto this step.

Step 4: Chill

Assemble all the balls onto a baking sheet lined with parchment paper and chill in the refrigerator for 1 hour or more.

(Image: Charity Curley Mathews, founder of Foodlets.com)

Tip

The dough will soften at room temperature. If your balls start to lose their shape while you're assembling them, chill in the freezer for 10 minutes then roll them in your palms again to reshape as needed.

(Image: Charity Curley Mathews, founder of Foodlets.com)

Store in an airtight container in the fridge or a zip-top bag in the freezer.